Ennegayi or stuffed brinjal recipe explained with step by step pictures. Badanekayi ennegayi or thumbida badanekayi is a very tasty and extremely popular curry recipe from North Karnataka. Ennegayi is mainly served with jowar roti (jolada rotti) or chapathi. Tasty ennegayi or stuffed brinjal is prepared using small purpole brinjals, onion, coconut, peanut, sesame seeds and many other spices.
In Kannada this curry is familiar by name ennegayi or thumbida badanekayi. "Enne" translates to oil in Kannada language. Since brinjal or badanekayi is cooked under low flame in oil, it is called by name ennegayi. Also "thumbida" translates to stuffed in Kannada language. And so comes the name thumbida badanekayi or stuffed brinjal.
I tasted this yummy ennegayi or stuffed brinjal curry in many places like in my friend sushma's house who lives in Mysore, in my friend Veena's house who is from Belgaum and in Kamath chain of hotels, Bangalore. I learnt this recipe from my friends. They say the recipe varies from region to region. Variations like one uses more coconut, the other recipe uses more peanuts, in one more recipe there is no fried gram, the other recipe makes use of cinnamon and cloves etc.,. So I collected recipe from many people and after few trials I felt this is the perfect tasty recipe. Now I prepare this frequently at home enjoy with either jolada rotti (jowar bhakri), Akki rotti (rice flour roti) or chapathi.
Preparation time: 15 min
Cooking time: 30 min
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